Thai Royal Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this lean protein is the main component of the dish.

Vegetable oil: Used for stir-frying the curry paste and chicken.

Coconut milk: Provides a rich and creamy base for the sauce.

Red curry paste: Adds a spicy and aromatic flavor to the dish.

Fish sauce: Contributes a salty and umami taste that is characteristic of Thai cuisine.

Brown sugar: Balances the spiciness with a touch of sweetness.

Basil leaves: Fresh basil leaves add a fragrant and slightly peppery finish to the dish.

When stir-frying the red curry paste in the wok, make sure to keep the heat at medium to prevent burning. This step is crucial as it helps release the aromatic oils from the paste, enhancing the overall flavor of the dish.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements Thai dishes.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy texture, though it won't have the same richness.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste offers a milder flavor and can be used if red curry paste is unavailable.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar salty umami flavor and is suitable for vegetarians.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and can be used in equal amounts.

• fresh basil leaves - Substitute with cilantro: Cilantro offers a fresh, aromatic flavor that can stand in for basil in many Thai dishes.

• Allow the Thai Royal Chicken to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the chicken and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The coconut milk and basil leaves will retain their flavor and texture best within this timeframe.
• For longer storage, place the airtight container in the freezer. The Thai Royal Chicken can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw the frozen chicken in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.
• Reheat the Thai Royal Chicken in a saucepan over medium heat. Stir occasionally to ensure even heating and to prevent the coconut milk from separating.
• If the sauce appears too thick after reheating, add a splash of coconut milk or chicken broth to achieve the desired consistency.
• Serve the reheated Thai Royal Chicken with freshly steamed rice to enjoy the dish as if it were freshly made.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or a bit of vegetable oil to the pan.
  3. Add the leftover Thai Royal Chicken to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the chicken is heated through.
  6. If the sauce thickens too much, add a bit more coconut milk to achieve the desired consistency.

• Microwave Method:

  1. Place the Thai Royal Chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the chicken and sauce to ensure even heating.
  5. Continue microwaving in 1-minute intervals, stirring in between, until the chicken is thoroughly heated.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai Royal Chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes or until the chicken is heated through.
  5. Stir halfway through the reheating process to ensure even heating.
  6. If the sauce appears too thick, add a splash of coconut milk before covering and continuing to bake.

• Steamer Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the Thai Royal Chicken in a heatproof dish that fits into the steamer basket.
  3. Cover and steam for about 10-15 minutes or until the chicken is heated through.
  4. Stir occasionally to ensure even heating.
  5. This method helps retain the moisture and keeps the chicken tender.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the Thai Royal Chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Remove the bag from the water bath and carefully open it.
  5. Pour the chicken and sauce into a serving dish and stir to combine.

• Wok: A deep, round-bottomed cooking pan essential for stir-frying and ensuring even heat distribution.

• Spatula: Useful for stirring and mixing ingredients in the wok without scratching its surface.

• Measuring spoons: Necessary for accurately measuring the red curry paste, fish sauce, and brown sugar.

• Measuring cup: Used to measure the coconut milk and fresh basil leaves.

• Cutting board: Provides a safe and clean surface for cutting the chicken breast into bite-sized pieces.

• Chef's knife: Essential for efficiently and safely cutting the chicken breast.

• Mixing bowl: Handy for holding the cut chicken pieces before they are added to the wok.

• Tongs: Useful for handling the chicken pieces while cooking to ensure they are evenly cooked.

• Serving spoon: Ideal for serving the finished dish with steamed rice.

• Rice cooker: Convenient for preparing perfectly steamed rice to accompany the dish.

Prep ingredients ahead: Chop the chicken and measure out the coconut milk, red curry paste, fish sauce, and brown sugar before you start cooking.

Use pre-made curry paste: Save time by using store-bought red curry paste instead of making your own.

Cook rice simultaneously: Start steaming the rice while you cook the chicken to have everything ready at the same time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Quick basil prep: Use kitchen scissors to quickly snip the basil leaves directly into the dish.